Save Pin
This chicken pho recipe is my go-to when I’m craving something comforting, nourishing, and full of bold, fragrant flavors. Inspired by the classic Vietnamese dish, this quick version uses rotisserie chicken and pantry-friendly ingredients for a bowl that comes together in under 30 minutes. It’s my answer to cold-weather blues and lazy weeknights when takeout sounds tempting but I want something homemade and soul-satisfying.
I started making this chicken pho during a busy winter when I needed something warm but didn’t want to simmer bones for hours. It quickly became a comfort food staple in my house.
Main Ingredients
- Rotisserie chicken: adds tender meat without extra cooking time and is super convenient
- Flat rice noodles: give that signature chewy texture and absorb the flavorful broth beautifully
- Jalapeño pepper: adds a subtle heat and fresh bite
- Chicken stock: is the base of the broth use low sodium for better control
- Fish sauce: deepens the umami flavor choose a good quality brand
- Hoisin sauce: lends a bit of sweetness and complexity
- Soy sauce: balances saltiness and body
- Sesame oil: adds a nutty aroma and warmth
- Fresh lime juice: brightens and balances the richness of the broth
- Star anise: brings a sweet licorice note essential for the pho experience
- Garlic: adds bold savory flavor
- Ginger or ginger paste: gives zing and depth
Optional Toppings
- Fresh cilantro: adds brightness
- Thai basil: gives a hint of peppery flavor
- Green onions: offer freshness and a mild oniony crunch
- Bean sprouts: bring crunch and contrast
- Lime wedges: allow diners to adjust acidity to their liking
- Baby bok choy and shiitake mushrooms: add earthiness and extra nutrition
Optional Spices
- Black pepper: adds mild heat
- Fennel seeds: provide a touch of sweetness
- Coriander seeds: give citrusy undertones
- Cinnamon stick: brings warm spice
Instructions
- Start the Aromatics:
- In a large pot over medium heat warm the sesame oil. Add star anise garlic and ginger. Sauté gently for about one minute until everything is fragrant. This step builds the foundational aroma of the broth.
- Build the Broth:
- Pour in chicken stock soy sauce hoisin sauce fish sauce and lime juice. Stir well. Add sliced jalapeño and shredded rotisserie chicken. Bring to a boil then reduce to a simmer. Let it cook uncovered for 15 to 20 minutes to meld the flavors.
- Cook the Noodles:
- While the broth simmers cook the rice noodles according to the package directions. Drain and rinse briefly under warm water to prevent sticking.
- Assemble the Bowls:
- Place a serving of noodles in each bowl. Ladle the hot chicken broth over the noodles making sure each bowl gets a generous portion of chicken and jalapeño.
- Garnish and Serve:
- Add fresh toppings like cilantro Thai basil green onions and bean sprouts. Offer lime wedges on the side for guests to squeeze as desired. Serve piping hot.
Save Pin
Storage Tips
Store the broth and noodles separately to maintain the right texture. Toss noodles lightly in oil before refrigerating so they don’t stick together. Everything will keep well for about five days in the fridge. Reheat the broth gently and add the noodles just before serving.
Ingredient Substitutions
No rotisserie chicken No problem. Use any cooked shredded chicken you have. You can also use turkey or even tofu for a lighter version. If you’re out of hoisin sauce a little brown sugar and extra soy sauce can work as a backup.
Serving Suggestions
I like to serve this pho with a small plate of extra garnishes so everyone can build their perfect bowl. Add chili oil or sriracha for spice or even a soft-boiled egg for extra richness.
Save Pin
Cultural Context
Pho is considered Vietnam’s national dish and its preparation is a labor of love. Traditional versions simmer beef bones for hours but this shortcut pays tribute to the spirit of pho while adapting it for the modern home cook.
My favorite part of this pho is how the broth carries the sweetness of star anise and the brightness of lime. I once made it for my family on a snowy evening and it instantly became our cozy dinner tradition.
Commonly Asked Questions
- → What type of noodles are best for chicken pho?
Flat rice noodles are traditional, but any thin rice noodle will work. Look for them in the international aisle or Asian markets.
- → Can I use beef stock instead of chicken?
Yes, beef stock is a good substitute and can add a deeper, richer flavor to the broth.
- → What toppings go well with pho?
Fresh lime, bean sprouts, Thai basil, cilantro, green onions, and jalapeños are classic choices. Baby bok choy and mushrooms are great too.
- → How do I store leftover pho?
Store the broth and noodles separately in airtight containers. Toss noodles with a little oil to prevent sticking. Refrigerate for up to 5 days.
- → Can I make the broth in advance?
Yes, you can prepare the broth ahead and refrigerate or freeze it. Reheat gently before assembling your pho bowls.
- → What spices enhance the broth?
Star anise, garlic, ginger, cinnamon, coriander seeds, and fennel seeds all contribute to a deeper, more aromatic broth.